Keto Crispy Bacon Roasted Baby Potatoes
Golden baby potatoes get crispy and flavorful when roasted with smoky bacon pieces and caramelized onions in bacon fat. The creamy yogurt chive sauce adds a tangy, herbal contrast that cuts through the richness. This French-inspired side dish works beautifully for weekend brunch, holiday dinners, or alongside roasted meats. The key is parboiling the potatoes first, then letting them get properly golden in the bacon fat for maximum crispiness and flavor.
Ingredients
- 2 lb baby potatoes, any varietyregular potatoes1:1budget
cut into chunks, may take longer to crisp
- 6 slices bacon, cut into 1 inch pieces
- 1 onion, finely chopped
- salt and pepper
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tbsp butter
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup vegetable, chicken or beef broth
- salt and pepper
- ¼ tsp cayenne
- ¼ cup plain Greek yogurt
- ¼ cup chives, plus extra for garnish
Instructions
- 1
Bring large pot of water to boil
- 2
Add potatoes and cook 8-10 minutes until tender but not overcooked
- 3
Drain potatoes and rinse with cold water to stop cooking
- 4
Pat potatoes completely dry
- 5
Heat cast iron skillet over medium heat
- 6
Add bacon and onion, cook until desired doneness, about 10 minutes
- 7
Remove bacon and onions but leave bacon fat in skillet
- 8
Add potatoes to skillet and season with salt and pepper
- 9
Cook about 20 minutes until golden, stirring occasionally
- 10
Add bacon mixture back to potatoes along with fresh garlic
- 11
Season with salt and pepper and cook few more minutes until garlic is fragrant
- 12
For sauce: heat olive oil and butter in saucepan over medium heat
- 13
Add garlic and cook 30 seconds
- 14
Add flour and cook 3-5 minutes until roux is browned
- 15
Increase heat and add broth, chives and cayenne
- 16
Mix well and bring to boil
- 17
Reduce heat and simmer 5 minutes until thickened
- 18
Remove from heat and let rest few minutes
- 19
Stir in yogurt
- 20
Serve potatoes topped with sauce and additional chives if desired
Tips
Pat potatoes completely dry after parboiling to ensure maximum crispiness when roasting in the bacon fat.
Don't skip the roux step for the sauce - cooking the flour properly prevents a raw flour taste and creates the right consistency.
If you don't have cast iron, use a regular skillet but add extra butter if there isn't enough bacon fat for proper browning.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in skillet to restore crispiness.
Can parboil potatoes up to 1 day ahead. Store covered in refrigerator until ready to roast.
Serve immediately while potatoes are hot and crispy for best texture.
Common Mistakes
Don't skip drying potatoes after parboiling to avoid soggy results.
Don't cook roux too fast to avoid burning the garlic.
Don't add yogurt to hot sauce to prevent curdling.
Substitutions
cut into chunks, may take longer to crisp
FAQ
Can I make this without bacon for vegetarians?
Yes, use butter or oil instead of bacon fat and add smoked paprika for flavor. The dish will be lighter but still delicious with the creamy yogurt sauce.
What if I don't have cast iron skillet?
Regular skillet works fine but may take longer for potatoes to get crispy. Add extra butter if needed and be patient with the browning process.
How long will the yogurt sauce keep?
The sauce keeps refrigerated for 2-3 days. Reheat gently and stir in fresh yogurt if it separates, or serve at room temperature.